This is a great weeknight meal for two or a nice side dish for a larger party.

Stuffed Squash

1 large butternut squash (or two small)

1 cup orzo

1 cup milk

1/2 cup chicken or vegetable stock

1/2 cup cheddar cheese

2 tbsp Romano cheese

dash hot sauce

about two tablespoons bread crumbs

pinch cardamom

pinch nutmeg

salt/pepper to taste

Place squash halves on a 9 by 13-inch pan. Pour enough water in to fill pan a 1/4 of an inch. Cover with foil and bake at 400 for 30 minutes or till soft. Scoop out pulp and discard. Carve a tunnel for squash reserving flesh. While squash is cooking, cook orzo in boiling salted water until almost soft. Drain. Pour milk and chicken stock into a small pan. Bring to a boil, taking care to not scald the milk. Add a pinch of nutmeg and cardamom. Add orzo and cook until thick. Remove from heat and stir in cheddar and one tablespoon Romano. Stir in the reserved squash season with salt, pepper and hot sauce. Fill squash halves. Dust with remaining Romano and breadcrumbs. Sprinkle with salt and pepper. Return to oven and bake until cheese is browned.

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.

It may not be healthy, but it looks gorgeous and your photo is very appetising. With cardamom, nutmeg and orzo it sounds like Italian-Indian fusion dish! I have never cooked orzo. It would be a nice change from rice in stuffed vegetables.

You’re too funny… there’s an organic, vegetarian café around the corner from us and one day I was browsing their mouth-watering dessert section… a lady leaned over and whispered in my ear “you know, just because it’s organic doesn’t mean that it’s healthy” …. : ) your roasted squash looks delish. Love the dash of heat and the nutmeg/cardamom mix.

Well, we loved your stuffed eggplant, so I have no doubt this stuffed veggie is equally as good. I’ll be making this one soon too. I just hope Mr. N can keep down the butternut squash this time. Fortunately he’s past the tantrum throwing stage now…😉

You are killing me! This photo, the recipe, they are literally making me want run right to the store (at 6:51AM) and buy what I need to make this for BREAKFAST! Yes, I could eat this for breakfast, lunch AND dinner and be a very happy woman.

Ok, repeat after me:
There is nothing wrong with cheese, or cream, or butter. It is in no way inherently unhealthy. Our bodies need fats to function properly, and naturally occurring fats are best. If ‘low-fat’ was the key to ‘good health’, we’d all have gotten there by eating Snackwell cookies in the early 90’s… I swear, once this garden season comes to an end, I’m going to write a post called “In Defense of Butter…”

(Climbs down from soapbox)

I love the flavors in this…if Fall weather ever gets here, I have a bunch of squash to try it with!

Well, no matter. I just made the dish for dinner tonight and it was every bit as good as expected. Better still, I used a small butternut so there’s enough cheesy orzo for a tasty side dish for tomorrow night’s dinner, not to mention another squash half to enjoy. YAY!

Oh ya, so many are fooled into thinking vegetarian is healthy!! Healthy by omitting beef I suppose!! This sounds like comfort food to me! Rounded out with a green salad and it would be a perfect dinner for me! I had never thought to incorporate orzo with the squash, great idea as always!!

This SCREAMS “autumn” and sounds great! I recently got some Himalayan pink salt and organic peppercorns from Sustainable Sourcing https://secure.sustainablesourcing.com and I’ll have to try them out in this recipe. Thanks for sharing!